Antioxidant and Antimicrobial Activity of Rosemary (<i>Rosmarinus officinalis</i>) and Garlic (<i>Allium sativum</i>) Essential Oils and Chipotle Pepper Oleoresin (<i>Capsicum annum</i>) on Beef Hamburgers

Abstract

The inclusion of natural ingredients to preserve meat and meat products has increased in recent years. This study evaluated rosemary (REO) and garlic essential oils (GEO) as well as chipotle pepper oleoresin (CPO), alone or in combination, as preservatives on beef hamburgers (BH). Six treatments were evaluated: T1 (control, without additives), T2 (GEO 1%), T3 (REO 1%), T4 (CPO 0.5%), T5 (GEO 1% + CPO 0.5%) and T6 (REO 1% + CPO 0.5%). The microbiological quality, physicochemical characteristics, sensory evaluation, and lipid oxidation of hamburgers were evaluated. REO, GEO and CPO limited the growth of aerobic microorganisms, S. aureus, Salmonella spp., B. thermosphacta, moulds and yeasts, lactic acid bacteria and coliforms (p 0.05); however, this effect depended on time. Furthermore, lipid oxidation decreased significantly (p p < 0.05). It is concluded that REO, GEO and CPO, alone or in combination, improve microbiological quality and inhibit the lipid oxidation of BH.

Keywords

• lipid oxidation
• antimicrobial activity
• rosemary essential oil
• garlic essential oil
• chipotle pepper oleoresin
• hamburgers